4BCC Ciencias Sensoriales
Área
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Universidade de Santiago de Compostela
Santiago de Compostela, EspañaPublicaciones en colaboración con investigadores/as de Universidade de Santiago de Compostela (2)
2016
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Evolution of phospholipid contents during the production of quark cheese from buttermilk
Journal of Dairy Science, Vol. 99, Núm. 6, pp. 4154-4159
2015
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Milk phospholipids: Organic milk and milk rich in conjugated linoleic acid compared with conventional milk
Journal of Dairy Science, Vol. 98, Núm. 1, pp. 9-14